The BEST Gluten-Free Apple Cake

A close up photo of a slice of apple cake on a plate

Meaningful Eats

The BEST Gluten-Free Apple Cake

6 servings

This is the BEST apple cake I’ve ever made! My #1 tip for gluten-free apple cake – slice the apples really thinly. (Also use yogurt/oil for the right texture!)

I tested and re-tested this recipe to get it just right! I think one bite and you’ll agree- this is the ultimate gluten-free apple cake!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 25

Cook Time 35

Total Time 1

Author Erin Collins

Ingredients

Dry Ingredients:

1 ⅓ cups gluten-free 1:1 baking flour 210 grams
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¾ cup granulated sugar 150 grams

Other Cake Ingredients:

1 cup approximately 1 large red apple, very thinly sliced (see note)
2 large eggs
1 teaspoon vanilla extract
½ cup vegetable oil 120 ml
½ cup whole milk yogurt 120 ml (unsweetened dairy-free yogurt works too!)

For the Cinnamon Topping:

⅓ cup brown sugar 70 grams
½ teaspoon ground cinnamon
1 tablespoon butter melted
Pinch of salt

For the Glaze:

⅓ cup powdered sugar 40 grams
1 –2 tablespoons milk

Instructions

Preheat the oven to 350F. Lightly grease an 8-inch cake pan with cooking spray.
In a large mixing bowl, whisk together the dry ingredients. Add the sliced apple and stir briefly to combine.
In a separate bowl, whisk together the eggs, vanilla, oil and yogurt until smooth.
Add the wet ingredients to dry ingredients and gently mix with a rubber spatula until combined. Pour the batter into the prepared cake pan.
Make the cinnamon topping by combining the cinnamon, sugar and butter. Mix together until lumpy and wet. Sprinkle the mixture evenly over the top of the cake batter.
Bake cake for 30-35 minutes, until golden brown and a toothpick inserted into the middle comes out clean. Let the cake cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
Once the cake is fully cool, make the glaze. In a small bowl, mix together the powdered sugar and 1 tablespoon of milk. Stir until smooth. If the glaze is too thick, add an extra tablespoon of milk. Drizzle the glaze over the cake. Slice and enjoy!

Notes

RECIPE NOTES

Thinly sliced apples: For best results make sure you use my method for thinly slicing apples (pictured above!). If you don't use a mandoline slicer you can very thinly slice the apples with a knife. Just don't chop the apples, or you won't get the same heavenly texture!
A mixture of oil/yogurt: This makes for a delicious crumb and texture! I use a mixture of oil/sour cream in many of my gluten-free cake recipes. Using yogurt or sour cream instead of butter makes a lighter crumb. Butterfat tends to make gluten-free cake clump up.
Make it dairy-free: You can easily make this cake dairy-free by using dairy-free yogurt and dairy-free milk in the glaze. (I like to use Kite Hill Unsweetened Almond Milk Yogurt.)
Type of apples: I love Pink Lady, Honeycrisp, or Granny Smith apples for this cake, but you can use any variety of apples: Yellow, green, or red apples all work! Pick your favorite!

Nutrition